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Squash salad

I had a vague idea of what I wanted to make for dinner, and a quick hunt on the Internet provided this template:

Serves 4


2 tablespoons white wine vinegar
2 tablespoon extra-virgin olive oil
1 teaspoon honey
1 teaspoon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper

1 squash, peeled, de-seeded, and cubed into 1/2-inch pieces
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper
100g whole wheat giant couscous
1 small red onion, diced
1 can chickpeas, rinsed and drained
A few handfuls of salad leaves


  1. In a large baking tray, toss the squash with olive oil, salt, and pepper and roast at gas 7 for about 20 mins.
  2. Cook the cous cous according to the packet instructions.
  3. Make the dressing by mixing the ingredients together in a small bowl or cup.
  4. In a large bowl, mix together the cooked cous cous, roasted squash, onion, and chickpeas.
  5. Arrange the warm ingredients and salad leaves onto plates and drizzle with dressing. Serve immediately. 

The salad ingredients will keep in the fridge for a few days, but keep the leaves, cooked ingredients, and dressing separate until you're ready to eat.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Squash salad in bowl